The last few days of summer are upon us. Celebrate with this yummy salad as we kiss summer goodbye and welcome fall with sweater clad arms.

Salad

1 head of Romaine lettuce, shredded

2 apples, chopped

1 cup walnuts, chopped or whole

½ cup feta cheese

In a large bowl, combine lettuce, apples, walnuts, and feta cheese.

Raspberry Vinaigrette

½ cup chopped red onion (about half of a small red onion)
½ cup sugar
¼ cup red raspberry vinegar
1 teaspoon salt
Place onion, sugar, vinegar, and salt in a food processor or blender. Blend until smooth, about 1 minute.
¼ cup olive oil (Try our Arbequina with this one!)
Put blender on low speed and slowly pour in olive oil to combine.
Put dressing in a small bowl and serve on the side to let people top salad as desired. Alternatively, pour dressing over salad and toss to combine.

Roasted beets are lightly coated with a simple vinaigrette and few dashes of sea salt to create a savory side dish or main course. Use different colored beets to make a beautiful and delicious salad.

Prep: 10 min

Cook: 1 hour

Total: 1 hour 10 min

Serves 4 to 6

Preheat oven to 350°F.

5 medium beets (about 1 pound)

Trim any greens from beets and wash throughly.

water

Place beets in a baking dish. Fill with water until 1/8 to ¼ inch high.

1 teaspoon salt

Sprinkle beets with salt.
Cover tightly with aluminum foil and bake at 350°F until beets are soft and can be easily pierced with a knife, about 45 min to 1 hour depending on their size.
Remove from oven, uncover, and let cool.
Once cool, cut off tops and remove skins. Cut peeled [ ... ]

Try using our Garlic Olive Oil for this one!

Ingredients

Preparation:

Basil and pinions for your pesto

– Wash the lettuce and let the water drain
– Boil both the potatoes and eggs, peel and cut them in your favorite way ( slices, wedges, cubes)
– Put together basil, pinions, garlic, olive oil, salt and parmigiano and use the mixer to make the pesto. The time is up to you in order to get a more or less liquid result.
– Serve lettuce, potatoes and eggs with prepared sauce.
– Bonus: add some cherries ( tomatoes) to give colour to our first summer salad with extra virgin olive oil.
Recipe and Pciture taken from howtooliveoil.com undet the Creative Commons License. [ ... ]

Pack your lunch with this delicious Kale, Strawberry and Orange Salad. It's got all you need to help you finished your work day on a strong note! To enhance the fruit flavor of this recipe try our Whole Fruit Blood Orange Olive Oil.

Ingredients

1 bunch Fresh Kale, stems removes

1 Lemon

2 tablespoons Olive Oil

1 Orange, segmented

4 Strawberries, sliced

1 teaspoon Olive Oil

2 teaspoons Maple Syrup

1 pinch Salt & Pepper (to taste)

Instructions

Slice kale into thin strips, wash and dry thoroughly.

Take the 1/2 the juice of one lemon and combine it with the olive oil and salt. Massage into kale leaves until the leaves begin to wilt.

Remove skin and pith (white part) of the orange and slice into bite-sized segments. Slice strawberries into four and add to the orange [ ... ]

Are you a steak lover who struggles with eating salad? Then we have the perfect recipe for you! This recipe combines the savory taste of steak with the freshness of salad to help you get your daily dose of protein and healthy vegetables. You can even increase the savory taste of this recipe with our Oregano Balsamic.

Are you looking to detox from Valentine's Day? Then this Marinated Bell Pepper Salad Recipe is for you! It's rich in not only vegetables but also taste! You can even enhance this dish with our Wild Mushroom and Sage Olive Oil!

Ingredients

2 Red Peppers (Whole)

3 tablespoons Olive Oil

1 tablespoon Balsamic Vinegar

1 tablespoon Water

1⁄2 teaspoon Brown Sugar

3 cups Salad, Any type

2 ounces Gran Padano Cheese

Instructions

1. Preheat the oven to 375oF. Toss the peppers with 2 tablespoons of the oil and a little salt. Put in a roasting pan and roast for about 35 minutes, or until they soften and the skin is charred. Remove from the oven, put in a bowl and cover with plastic wrap. Once cooled to room temperature, peel the peppers and cut into thick strips.
2. Whisk [ ... ]

Instructions:

To prepare the vinaigrette, place the minced shallot, High Country Pomegranate Balsamicand lemon juice in a small bowl. Slowly whisk in the High Country Roasted Walnut Oil, then season to taste with salt and pepper. Place salad greens in a large bowl and toss with the vinaigrette. Add half the walnuts and toss. Sprinkle remaining walnuts over the salad as a garnish.

Instructions:

In a small bowl, whisk together High Country Blood Orange Olive Oil, High Country Cinnamon Pear Balsamic, garlic, salt and pepper to make the dressing. In a separate bowl toss the spinach or other greens, red onion, pear, dried fruit, and bleu cheese. Pour dressing over salad and enjoy.

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